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An extreme close-up of a slice of citrus berry basque cheesecake on a plate. The creamy, smooth texture of the cheesecake's interior is clearly visible against the dark, burnt crust.

Citrus Berry Burnt Cheesecake: A Rustic-Chic Dessert

Discover the best Citrus Berry Burnt Cheesecake recipe! This guide delivers a foolproof method for a rustic cheesecake with a rich, caramelized top and an ultra-creamy, citrus-infused center swirled with sweet berries. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 32 oz full-fat block cream cheese at room temperature
  • 1.5 cups granulated sugar
  • 5 large eggs at room temperature
  • 1.5 cups heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 0.25 cup all-purpose flour
  • 0.5 tsp salt
Berry Swirl
  • 1 cup mixed berries fresh or frozen
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice

Equipment

  • 1 9-inch springform pan
  • 1 Hand mixer or stand mixer
  • 1 Parchment Paper

Method
 

  1. Preheat your oven to 400°F (200°C). Butter a 9-inch springform pan and line it with two overlapping sheets of parchment paper, ensuring the paper extends 2 inches above the sides.
  2. In a small saucepan, combine mixed berries, 1 tbsp sugar, and 1 tsp lemon juice. Cook over medium heat for 5-7 minutes until berries break down and the sauce thickens. Set aside to cool completely.
  3. In a large bowl, beat the room temperature cream cheese and 1.5 cups of sugar until completely smooth. Scrape down the bowl as needed.
  4. Add the eggs one at a time, mixing well after each. Mix in the heavy cream, vanilla extract, lemon zest, and orange zest.
  5. Sift in the flour and salt, and mix on low speed just until combined. Do not overmix.
  6. Pour half the batter into the prepared pan. Dollop with half the cooled berry puree. Top with the remaining batter and remaining puree. Use a knife to gently swirl the mixture.
  7. Bake for 50-60 minutes. The top will be dark brown and the center should still be jiggly.
  8. Let the cheesecake cool completely in the pan on a wire rack. Then, chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

Ensure your cream cheese and eggs are at room temperature for the smoothest, lump-free batter.
Don't be afraid of the dark color on top; it's a key feature and adds a delicious caramelized flavor.
For the best texture and flavor, chill the cheesecake overnight before serving.